Recipe Section > Pork

Glazed Grilled Pork Chops

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pmillen:
These chops were grilled over charcoal on a PK grill, but your favorite grilling method should work just fine.


I removed the fat cap and associated silver skin from this section of pork loin and cut it into four two-inch boneless chops.

Ingredients-Pork Chops

4 2-inch boneless pork chops
Your favorite salt, pepper & garlic rub (SPG)
Your favorite steak rub

Ingredients- Bourbon Butter Glaze

½ Stick salted butter
¼ Cup brown sugar
¼ Cup honey
1 Tablespoon Dijon mustard
1 Shot of Kentucky bourbon

Directions-Bourbon Butter Glaze

* In a small sauce pot over medium heat add butter, brown sugar, honey, bourbon, and Dijon mustard.
* Stir until combined and reduce by half, about 8 minutes.
* Remove from heat and allow to cool.Directions-Pork Chops

* Brine the chops.  See Basic Brine.
* Build a two-zone charcoal fire.  Add three or four chunks of your favorite smoking wood (I used Apple).

* Season each side of the chops liberally with the SPG and the steak rub.
* Let the seasonings set for at least 5-10 minutes.
* Put the chops over the direct heat, close the lid and brown both sides.
* Move the chops to the indirect side of the grill.  Close the lid.

* Paint the chops liberally with the glaze when they are at 130°F internally.
* Close the lid and let the glaze set.
* After 5-6 minutes the chops should be near 135°F internally.  They’re done.
* Let the chops rest about 10 minutes to allow the carry-over heat to raise the internal temperature to 140-145°F.
* Serve.

BigDave83:
Those look great, I have never glazed much of anything, but I may give your recipe a try this summer when I can get to a grill.

pmillen:
I never have bourbon on hand so when I make this I buy one of those miniature bottles they serve on airlines.  It's enough for this recipe and there's no remainder sitting around.

urnmor:
Looks very very tasty

yorkdude:
Oh boy those look good.

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